Sweet Little Carrot and Ginger Cakes

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  • Sweet Little Carrot and Ginger Cakes

Sweet Little Carrot and Ginger Cakes are fun, quick and easy to make and are good for afternoon tea or dessert. They’re so dainty and delicious!

Sweet Little Carrot and Ginger Cakes are fun, quick and easy to make and are good for afternoon tea or dessert.

They’re so dainty and delicious!

Sweet Little Carrot and Ginger Cakes

serves
12
time needed
prep cook
ingredients
15
difficulty
easy
rating (click to rate)
5.0 based on 1 rating, click to rate

Ingredients

  • 1 tsp Ground Ginger
  • 3 Carrot peeled, grated
  • 2 Eggs
  • 1 3/4 cups Self Raising Flour
  • 1/2 Ground Cinnamon
  • 1/2 tsp Salt
  • .05 cup Brown Sugar
  • .05 cup Walnuts
  • 1/2 cup All Bran
  • 3/4 cup Milk
  • 1/4 cup Grapeseed Oil
  • 300 grams Pineapple crushed

Icing

  • 250 grams Cream Cheese
  • 3/4 cup Icing Sugar


Method

  1. Preheat oven to 180°C.
  2. Grease a 12-hole muffin tin with cooking spray.
  3. Sift the flour, cinnamon and ginger into a large mixing bowl.
  4. Add the salt and sugar.
  5. Stir through the walnuts, bran and carrot.
  6. In another bowl, mix together the milk, oil, eggs and pineapple.
  7. Pour this into the dry ingredients.
  8. Mix until just combined then divide evenly between the muffin holes.
  9. Smooth the tops then bake for 25–30 minutes until a skewer comes out clean and the tops are slightly springy to the touch.
  10. Place the cakes on a wire rack to cool.
  11. Beat the cream cheese and icing sugar together in a small bowl (use hand-held electric beaters to make this easier).
  12. Use a knife to spread the icing over the cooled cakes.

Notes

Recipe Hints and Tips:

  • Sweet Little Carrot and Ginger Cakes are suitable to freeze for up to two months.

Recipe from Vegie Smugglers 2 by Wendy Blume (used with permission).  Wendy has just launched the 2nd book in her series (they are AWESOME!!!).

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